Cheese Glossary- Continued







HABLE CRÈME CHANTILLY

A rich, soft, ripened dessert cheese made from pasteurized cream; from Sweden.

HAND CHEESE

Also called Handkase and Harzer Kase. German and American made. Skim-milk, semi-firm cheeses, initially molded by hand, giving way now to machines. Highly pungent. May be flavored with caraway seeds.

HARZERKASE

German semi-soft, skim-milk cheese. Not quite as powerful as Limburger and sometimes flavored with caraway seeds.

HAVARTI

Danish. A mild, rich, creamy semi-soft cheese. Stronger and more aromatic than Cream Havarti, becoming more potent with age. A dessert cheese that can be found plain or flavored with caraway, dill or chives. Used for snacks and sandwiches. Goes with crackers, bread and fresh fruit.

HERKIMER

A natural Cheddar cheese from the United States. Flaky, sharp taste, and pale yellow color, with a cloth rind.

HERRGARD

Swedish. Yellow cheese, semi-firm. Similar taste somewhere between Gouda and Emmentaler.

HERVE

Belgian soft cheese that is flavored with tarragon, parsley, and chives. Similar to Limburger.

HILLEROD

Danish firm cheese, best after two or more years of aging. It is as mild as Emmentaler with a sharp aftertaste like that of aged Cheddar.

HOLSTEINER MAGERKASE

Germany. Made from skim milk and buttermilk. Semi-firm.

HOPFENKASE

German. Often blended with beer, caraway seeds or milk.

ICELANDIC BANQUET

Iceland. Delicately flavored, firm cheese that melts easily and is used much like Mozzarella.

IIHA

Cheddar-type cheese produced in the Azores.

INCANESTRATO

Italy or Sicily. The curd is pressed in wicker baskets, so the imprint of the wicker is left on the cheese. Called Pecorino Incanestrato if made from ewe’s milk alone. Quite often it is made with a mixture of ewe’s, goat’s and cow’s milk. Pepato Incanestrato has black pepper added.

JALAPENO

Mexican semi-soft cheese. White and creamy.

JARLSBERG

Mild and nutty, a firm cheese. One of Norway’s best. Although softer and sweeter, it is an excellent substitute for Emmenthal. Used for sandwiches and snacks. Goes with fresh fruit and bread.

JOCKBERG

Made of mixed cow’s and goat’s milk. A Tyrolean mountain cheese.

KAISERKASE

German. Mellow, firm, bright-yellow.

KAJINAK

Also known as “Servian Butter.” A cream cheese made from sheep’s milk, soft and buttery. Its origin is Turkey and the Balkan countries.

KANATCH OR MKLATS PANIR

The Armenian national cheese. A pleasant, sharp taste, similar to Roquefort.

KASHKAVAL

Greek. Made from sheep’s milk or goat’s milk. Creamy when young, when aged; grated. Smoky flavor.

KASSERI

A Greek cheese made of sheep’s milk. Stronger tasting than the Warsawski. The American version is flavored more like a cross between Parmesan and Cheddar, and is said to be far superior to the Greek.

KEFALOTYRI

Greek. A hard, salty cheese made from sheep’s milk. A grating cheese.

KLOSTERKASE

Finger-sized German cheeses. Serve with beer.

KOCHENKASE

Luxembourg. A salt-free cheese, firm and bland.

KOMIJINIKAAS

Dutch. Contains cumin and anise seeds.

KONIGTSKASE

German. Semi-soft cheese similar to Bel Paese.

KOPANISTI

Sheep’s milk cheese, often blue-veined. Spreadable. German.

KRAUTERKASE

Switzerland or Germany. Made of skimmed milk with the addition of herbs. Similar to Schabzierger or Sapsago.

KUMINOST

Norwegian cumin-flavored cheese.

KUMMELKASE

Flavored with caraway seeds and Kummel; good with beer. German.

KUMMINOST

Swedish cumin flavored cheese.

L’ARTISAN FROMANGER

A Normandy bulk Camembert. Not as good as true Camembert.

LABNEH

Syrian. A sour-milk cheese.

LANCASHIRE

English. Mild, creamy and spreadable when young, crumbly when aged. The softest of the hard-pressed cheeses. A strong flavored Cheddar relative.

LANGRES

A French cheese washed with brandy by hand. Soft and mild.

LE DELICE DE BOURGOGNE

A French triple-crème cheese that is less salty than most. Similar in flavor to Brillat-Savarin.

LE ROI

United States. Semi-soft cheese, piquant flavor, bright yellow color.

LEICESTER

English. A semi-firm, flaky cheese. Similar in taste to Cheddar but has a more robust, tangy flavor. Annatto added.

LEYDEN

Dutch. Aged and flavored with cumin seeds. Hard outer crust and a semi-firm interior streaked with the color green from the cumin seeds.

LIEDERKRANZ

An American washed cheese. Robust and buttery. Texture of heavy honey, edible light-orange crust. Purchase when young. Used for dessert, salads, sandwiches and snacks. Goes with fruit, matzo, pumpernickel, sour rye, thinly sliced onion.

LIMBERGER

Robust, aromatic; soft, smooth; strong aroma; creamy white. Fairly close-textured. Less robust when young. Belgium origin, now considered a German cheese. Used for dessert. Goes with fresh fruit, dark bread, bland crackers and beer.

LIPTAUER

A sheep’s milk cheese that is white and crumbly. Made in Germany, Hungary, and Austria.

LIVAROT

Pungent, soft French cheese made of partially skimmed cow’s milk. Heartier than Port l’ Eveque. Similar flavor of Camembert, only stronger. One of France’s oldest and most impressive cheeses.

LONGHORN

American mild, firm Cheddar.

LORRAINE

Small, delicate, firm German cheese often containing pistachio or pine nuts.

MAGERKASE

Austrian. Skimmed-milk cheese, semi-firm, sweet and mild. Low in butterfat.

MANCHEGO

Spanish. A firm, creamy smooth cheese made of sheep’s milk. As a young cheese, it slices easily. As it ages, it becomes saltier and dry enough to grate.

MANTECA

Also known as Mantecho and Mantega. Shaped like a flask. A variation of Provolone, with butter sealed in the center.

MARIBO

Danish. A firm, mild cheese when young. As it ages, it develops a sharper aftertaste.

MARIO BLANCO

Italian. Soft cheese. Nice served with pears.

MAROILLES

French. Originally made in the 10th century by monks. Semi-firm. A beer wash is used rather than salt, giving it a distinct taste and aroma.

MASCARPONE

Italian. Incredibly rich triple-crème cheese. Sweet, with a delicate flavor. Resembles clotted cream in appearance. Velvety, thick and rich. Beaten or whipped. The fresher, the better. Used a great deal in the same way as cream, with fruit and cakes.

MEL FINO

An unusual Italian dessert cheese. Cross between Bel Paese and Gorgonzola. Blue-veined and creamy.

MENORCAN

From the Island of Menorca; semi-firm, delicate. Has a distinctive flavor.

MIGNOT

French. Similar to Maroilles but smaller.

MINNESOTA BLUE

American. One of the natural blue-veined cheeses.

MITZITHRA

Greek. A cheese made from the whey left from Feta. Semi-soft, lightly salted, white in color. May be used as you would Ricotta.

MONSIEUR FROMAGE

Norwegian ripened cream cheese, soft and delicate.

MONT d’OR

French. Soft goat cheese, briefly cured.

MONTEREY JACK

American. First made in California in the 18th century by Spanish missionaries. Mild, semi-soft and buttery. A versatile cheese used in snacks, in sandwiches, sauces, and casseroles.

MONTASIO

Italian cheese made of cow’s milk. When young, it is smooth enough to serve at the table, but as it ages, it becomes hard and dry.

MONTLENIS

French. Firm, blue-veined cheese made of a combination of sheep’s, cow’s, and goat’s milk.

MONTRACHET

French. A delicate, young, creamy goat cheese. Mild. Packaged as a log. A great first taste in goat’s milk cheese.

MOTAL

Russian. Made of sheep’s milk alone, or combined with goat’s milk. Sharp.

MOZZARELLA di BUFALO

Italy. The original and finest mozzarella. Made of buffalo milk. Soft, moist and delicate. There is no comparison between this and American mozzarella.

MOZZARELLA

Delicate, mild, pleasant, delicate taste. Semi-soft, creamy, white. Available in both smoked and fresh. Originally came from the south of Italy where only water buffalo milk was used.

MUNSTER (MUENSTER)

Delicate to mild to pungent, hint of saltiness; semi-soft. Originally one of the monastery cheeses. American Munster is a different, bland cheese. Used for sandwiches and cheese trays. Goes with crackers and bread.

MUTSCHLI

Swiss. Semi-soft, cream-colored cheese. It is mild.

MYCELLA

Danish blue-veined cheese, less sharp than Danablu, pale, cream colored.

NEUFCHATEL

The French cheese of this name is a soft, creamy cheese with a white crust. The crust may be eaten when the cheese is young. The American Neufchatel is never ripened and is more like cream cheese but lower in butterfat and higher in moisture and protein.

NOKKELOST

Norwegian. Loaf cheese, spiced. Made from partly skimmed milk.

ORKNEY

Scottish. A mild cheddar-like cheese, sometimes smoked.

PAGLIA

Swiss blue-veined cheese, similar to Gorgonzola.

PAGLIETTA

Italian. Pungent with a slightly fruity flavor. It will be as moist and runny as Brie when ripe.

PAMPASGRASS

Argentine blue-veined cheese.

PARMA

Italian. A cross between Parmesan and Provolone. Semi-firm to firm cheese that takes more than a year to cure. Usually served in wedges. Great with a red wine.

PARMIGIANO (PARMIGIANO-REGGIANO)

Italian. Sharp, piquant; hard, brittle body; dense, closed texture with a fine grainy consistency and tiny holes. A great cheese, the favorite of the Grana cheeses. It melts in your mouth. One of the most famous cheeses in the world. Not just for grated. The preferred way to enjoy it is sliced for eating at the table.

PASTEURIZED PROCESS CHEESE

A blend of two or more kinds of natural cheese, ground and heated together, cooled, poured into cartons or packages, and hermetically sealed.

PECORINO ROMANO

Sharp, piquant, often very salty; white, or very pale straw-yellow; dense and has typical “used milk” after taste. Probably Italy’s oldest cheese. Grating is usually required in order for the cheese to melt evenly. Popular dessert cheese and widely used in cooking.

PENNICH

Turkish. Sheep’s milk; the curd is packed into sheep or lambskin for curing.

PEPATO

A type of Pecorino; Sicilian. Black pepper is layered in the curd to give it spicy, sharp flavor; crumbly.

PERSILLE des ARAVIS

French. Goat’s milk, molded into a cylindrical roll and flavored with parsley.

PETIT SUISSE

Fresh, double-crème cheese from France. Made of whole milk with added cream and no salt. Creamy and delicate.

PIORA

Made in the Italian part of Switzerland, similar to Tilsiter.

POMPADOUR

From Holland. Similar to Gouda in flavor. Nice on sandwiches and with crackers.

PONT-l’EVEQUE

One of France’s greatest cheeses. Pungent flavor caused by a unique mold only in the area it is produced.

POONA

United States. Soft, ripened cheese. It is round and flat with a reddish surface, sometimes described as a mild Limburger.

PORT SALUT

French. Mellow to robust flavor. Creamy and buttery semi-soft cheese. Originally made by Trappist monks. Used for dessert, appetizers and cheese trays. Goes with fresh fruit and crackers.

POT CHEESE

Fresh curd, unripened and only lightly broken. Delicate, sour taste.

PRASTOST

Also known as Prestot. Swedish firm cheese cured with whiskey.

PRIMOST

Norwegian. Semi-firm, mellow cheese.

PROVOLONE

Italian. Originally made with buffalo milk. Mild when young, becoming more potent with age. Salty. Usually smoked. Hard and crumbly. A variety of uses.

PULTOST

Norwegian. Made of whey and caramelized; sweet flavored.

QUARGEL

Austrian. Skimmed milk cheese flavored with cumin.

QUEIJO ARREGANHADO

A mild Portuguese cheese made of ewe’s milk.

QUEIJO da ILH

A Portuguese cow’s milk cheese. Fine for grating.

QUEIJO da SERRA

A cheese made of sheep’s milk. Beautiful and buttery.

QUEIJO PRATO

Brazilian. Firm with a smoky flavor.

QUESO ENCHILADO

Mexican. Firm and aged. Its rind is covered with hot red chili powder.

RABACAL

A Portuguese cheese made of goat’s and sheep’s milk. Semi-soft.

RAT CHEESE

Popular name for any well-aged, firm natural Cheddar.

REBLOCHON

One of France’s best. A semi-soft cheese, full of flavor and creamy. Great served to finish a meal and with red wine.

REICHKASE

German-Austrian. Hickory-smoked.

REQUEIJAO

Portuguese farmer’s cheese. Made of sheep’s milk.

RIBIOLA

Also known as Robiolini. Italian. A very mild and soft cream cheese. More delicate than the American version of cream cheese.

RICOTTA

Italian. Not a cheese in the traditional sense as it is made with the whey of other cheeses. Bland but semi-sweet; soft, creamy white; satiny texture. Made from sheep’s milk. Does not keep well. American ricotta is made from whole or skimmed cow’s milk. Both types are as an ingredient in main dishes, pasta dishes, fillings, or pastries. Great with fruit.

RICOTTA ROMANA

Firm. An aged version of Ricotta. Good for grating.

RICOTTA SALATA

A version of Ricotta, with more liquid drained off. Consistency of Feta, flavorful and crumbly. Salty.

ROMADURKASE

Bavarian soft cheese similar to Limburger but with a less assertive aroma.

ROMANO

Italian. Made of sheep’s milk. Salty. When young it is eaten alone. Aged, it is sharp and hard. Use grated as an ingredient in cooking or at the table. The American counterpart is made from cow’s milk.

RONCAL

Spanish. Whole cow’s milk, a firm close-grained cheese with a sharp flavor.

ROOS

Sheep’s milk produced in Iraq by Kurdish tribes; it is molded by hand and ripened in sheepskin bags for 6 months.

ROQUEFORT

French. “The king of cheeses.” Salty. Sharp, decided but subtle with a slight sheep’s milk tang. Semi-soft, sometimes crumbly. Blue-veined. Possibly the most famous cheese in the world. A variety of uses.

SAALAND PFARR

Swedish. The curd is mashed with whiskey before ripening.

SAANEN

Swiss. Hard and dry, rich flavor similar to Gruyere. Used for grating, thinly slicing and melting.

SAGA

Danish. A lovely blue, triple-crème cheese. Young, with a softer flavor than traditional blues because it isn’t aged.

SAGE CHEDDAR

American. A natural Cheddar flavored with sage before ripening.

SAGE CREAM

English. An unripened cream cheese. Green colored from fresh, bruised sage leaves and spinach juice.

SAGE DERBY

English Derby cheese flavored with sage. A traditional Christmas food in Britain.

SAGE LANCASHIRE

English. A variety of Lancashire. Contains sage leaves.

SAINGORLON

French. Cow’s milk cheese, rich, semi-soft, ripened, blue-veined, but delicate in flavor.

SAINT-BENOIT

French. A soft cheese that has been rubbed with charcoal and salt before ripening.

SAINT-IVEL

English. Soft cheese inoculated with the same culture that is used for making yogurt; with curing, develops a flavor like that of Camembert.

SAINT-MARCELLIN

Also known as Bruleur de Loup. French. Soft goat’s milk cheese, mild when fresh.

SAINT-NECTAIRE

French. A semi-soft, aged, sharp goat cheese. Nutty flavor.

SAINT-PAULIN

A variation of Port du Salut. Created by the Trappist monks of Notre Dame in 1816. Semi-soft when young. In cold countries it will remain that way, but in hot countries it ages to semi-firm consistency.

SAINTE-MAURE

French. Seasonal goat cheese. One of the first goat’s milk cheeses to enter the U.S. A great first-try goat’s milk cheese.

SAMSO

One of the finest of Danish cheeses. Gold colored, semi-firm, with a nut-like, buttery flavor.

SAP SAGO

A Swiss hard cheese that has no fat in it. Flavored with herbs. It must be grated.

SARDO

Hard, salty Argentine cheese used for grating.

SBINZ

Perhaps the oldest cheese made in Switzerland. An aged cheese, hard and even-textured, making it excellent for grating. Preferable to the Parmesan because of its richer flavor and higher fat content. Often thinly sliced and eaten with bread when not quite hard.

SCAMORZO

Also known as Scamorze and Scamorza. A mozzarella-type but more solid. Salty, and may be smoked. Soft when young, firm enough to slice when aged. It is hung from rafters to ripen and is repeatedly rubbed with oil.

SCHABZIEGER

Hard cheese from Switzerland. Sometimes called “green cheese” because powdered clover is added. Made of slightly sour skimmed milk.

SCHIMMELKASE

German. Soft, with a white crust. Good added to scrambled eggs.

SCHLOSSKASE BISMARCK

Named after the German Prime Minister.

SELLES-SUR-CHER

French. Salty, semi-firm goat cheese.

SEPTMONCEL

French. Also known as “Jura Bleu.” Blue-veined cheese made with a mixture of cow’s, goat’s and sheep’s milk.

SERPA

A prized Portuguese cheese made of sheep’s milk. As a young cheese, soft and buttery. With age, it becomes semi-hard and sharp tasting.

SERRA de ESTRELLA

Portuguese. Made of ewe’s milk or a combination of ewe’s and goat’s milk. Soft or semi-soft with an unusual, piquant flavor.

SLIPCOTE

English. Soft, fresh, white cheese. Ripened beween cabbage leaves for only a week or two and as rich as butter.

SMOKELET

Norwegian smoked cheese.

SOFT JACK

A young Monterey Jack. Made from whole cow’s milk.

SORBAIS

Maroilles variety. Pungent. Bright yellow, with reddish-brown rind.

STEWART

Scottish. Known as the Stilton of Scotland. Lacking the depth of flavor as Stilton, a worthy cheese none-the-less. The blue cheese has a mild flavor; the white, salty.

STEPPENKASE

A German cheese, bland and nutty. Low in fat. Eat as is or slice and serve on crackers. Excellent with a Riesling.

STILTON

Semi-soft; slightly more crumbly than blue; blue-veined; grows sharper and stronger with age. Distinctive from all other blue cheeses for its being based in a Cheddar cheese. One of the great British cheeses. Used for dessert, cheese trays, dips and salads. Goes with fresh fruit and bland crackers. Some recommend as a substitute for Feta.

STACCHINO

Fresh, soft and creamy. Made from cow’s milk.

SVECIA

Swedish. Firm. Sometimes made with caraway seeds.

SWISS

Sweetish; nutty with large holes; deep ivory to pale yellow. Gentle-flavored, meltable, and easily sliced. Used for dessert, cheese trays, salads, sandwiches, appetizers and as an ingredient in cooking. Goes with fresh fruit and squares of crusty French bread.

SZEKELEY

Hungarian. Soft, sheep’s milk cheese that is packed in sheep bladders. Available smoked as well.

TAFFELOST

Norwegian or Danish dessert cheese, semi-soft, creamy white with a red outer rind.

TALEGGIO

Italian fine dessert cheese. From soft to semi-soft, smooth and aromatic, becoming more full-bodied with age. Great with crusty bread and wine.

TAMIE

A French semi-soft cheese made of skimmed cow’s milk.

TELEMI

Rumanian. Made of sheep milk. American Telemi is made of cow’s milk. Semi-soft, much like the American version of Mozzarella.

TETE de MOINE

“Monk’s Head.” Aromatic and strong flavored Swiss hard cheese made of cow’s milk.

TIGNARD

French. Firm, blue-veined goat’s milk cheese.

TIJUANA

Mexican. Firm, pale, but with a hot aftertaste. Hot red pepper is added to the curd before it is aged.

TILLAMOOK

United States. A type of Cheddar, medium to sharp in flavor. A raw milk cheese. The older the cheese is, the more flavor it develops.

TILSITER

Also known as Tilsit. Made originally by the Dutch. Semi-firm, with strong aroma and flavor, increasing with age. Good for cooking and eating. The butterfat content ranges from 30 to 60 percent. Now also made in Germany, Switzerland, Norway, Denmark and the United States.

TOMA di CARMAGNOLA

Italian. Soft and buttery with a slightly nutty flavor.

TOMAR

Portuguese cheese made of sheep’s milk. It has a smoky-nut flavor.

TOMME de CHEVRE

French. Made from goat’s milk.

TOMME de SAVOIE

French. Semi-soft cheese made of cow’s milk. Distinguished flavor.

TOSCANO

Italian. Sharp cheese made of sheep’s milk. Firm, not sliceable. Of the Pecorino family.

TOUREE

The French version of Vacherin Mont d’Or.

TRADITION de BELMONT

American Brie. Not as young and mild as true Brie, but a nice cheese.

TRECCE

Italian, braided, semi-soft, smoked Mozzarella. Made from both cow and water buffalo milk.

TRIPEL CRÈME

Soft ripened dessert cheese containing more than 75% butterfat.

TRIPLE CRÈME CHEVRE

Soft and ripened. Made from goat’s milk. If the crust is white, it may be eaten. High in butterfat.

TRONDER

Norwegian. Semi-soft cheese, mellow, creamy-white color. 45% butterfat content.

TUAREG

African. Unsalted skimmed-milk cheese.

VACHERIN

Several different cheeses fall under this name. Vacherin Mont d’Or, is made only once a year in Switzerland. It is an incredible softly spoonable, aromatic dessert cheese. Starts out mild but will become stronger as it ages. It is also good with cocktails, especially if sprinkled with cumin seeds to be served on crackers.

VAYATZOR

Sussian. Made of a mixture of sheep’s and goat’s milk. Leavening, herbs, seeds and roots are added.

VECCHIO MULINO

Italian. A soft cheese with a strong flavor.

VENDOME

French. Soft cheese, ripened in charcoal or buried in ashes.

VENDOMIS de CHEVRE

French. Ripened, soft cheese made of goat’s milk.

VERDE-MONT

American. A softer type of cream cheese with a butterfat content of less than 20%.

VERMONT CHEDDAR

American. Aged Cheddar. More moist and mellower than those produced outside of Vermont.

VERMONT SAGE

American. Aged Cheddar that has sage added to it before curing.

WARSHAWSKI’S SYR

Polish. A strong cheese made of sheep’s milk. Semi-firm. The American version is made of cow’s milk and is completely different and thought by some, to be superior.

WEISSLACKER

German. Pungent. Ranges from soft to semi-soft. A flavor similar to Limburger.

WENSLEYDALE

“The best of all English cheese.” Firm and flaky, with a thick rind. Pale color. Subtly pungent with a slightly sour taste reminiscent of sour cream. Some varieties are blue-veined and similar to Stilton after aging. Great with apple pie.

WILTSHIRE

English. Sharp and crumbly, Cheddar-like.

WISCONSIN LONGHORN

An American Cheddar, medium-sharp in flavor. A great cooking cheese.

WYEDALE

Belgian. Made from cow’s milk. Creamy, soft cheese. Excellent with fruit after dinner.

YEGHEGNATZOR

Russian. Similar to Vayatzor. Soft cheese.

YORKSHIRE

English. Similar to ripened Neufchatel. When young, soft, bland and creamy. When aged, sharp and zesty.




Cheese Glossary I